Baked Phyllo Egg Nests

Jeff Coulson Author: Baked Phyllo Egg Nests

Flaky phyllo pastry transforms these eggs into a gourmet version of toad in the hole. To switch things up, try a different cheese, or substitute chopped pancetta or smoked salmon for the sun-dried tomatoes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2014

Ingredients

  • 1/2 cup shredded Gruyère cheese
  • 2 tablespoons chopped drained oil-packed sun-dried tomatoes
  • 1 tablespoon chopped fresh chive and parsley
  • 4 sheets phyllo pastry
  • 2 tablespoons butter melted
  • 4 eggs
  • 1/4 teaspoon pepper
  • pinch salt

Method

Stir together Gruy?re cheese, sun-dried tomatoes, chives and parsley; set aside.

Place one sheet of the phyllo on work surface with long edge facing you; cover remainder with damp towel to prevent drying out. Brush lightly with some of the butter. Push edges in to form 4-inch (10 cm) wide nest, keeping centre flat; transfer nest to parchment paper–lined rimmed baking sheet. Repeat with remaining phyllo and butter to make 3 more nests.

Crack 1 egg into centre of each nest; sprinkle pepper and salt over eggs. Leaving yolk uncovered, sprinkle white of each egg with 1/4 of the cheese mixture.

Bake in 425 F (220 C) oven until whites are set but yolks are still runny and phyllo is golden and crisp, 8 to 10 minutes. Let stand 3 minutes before serving.

Nutritional facts PER SERVING: about

  • Fibre 1 g
  • Sodium 277 mg
  • Sugars 1 g
  • Protein 12 g
  • Calories 261.0
  • Total fat 17 g
  • Potassium 151 mg
  • Cholesterol 213 mg
  • Saturated fat 8 g
  • Total carbohydrate 14 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Phyllo Egg Nests

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